Pumpkin Pie Recipes

Several people have sent me pumpkin pie recipes in response to my
request. Here they are. If you try one, please let me know how you
like it. Or, if you try a traditional pumpkin pie recipe but substitute
soy or rice milk for real milk, please let me know how that went.

Valerie A. Nicholls of Mississauga, Ontario sent this one along.
(Thanks, Valerie!) Her family likes it. I tried it and thought the
texture was excellent, but it definitely needed more sugar and possibly
more spice. (The amount of sugar and spice added probably varies
according to the kind of apple butter you use. I suspect the jar I had
may have been a bit weak.)

Vegetarian Cooking Class' Pumpkin Pie

Sheena sent this one along from a vegetarian cooking class she attended.
She hasn't tried it as she doesn't like pumpkin pie. I haven't tried it
yet either, but it looks interesting. If you try it, tell me how you
like it, please.

1 1/2 cups chopped dates

1 1/4 cups water

1 cup clean raw cashews

1/2 tsp cardamom

1 tsp vanilla

1 tbsp coriander

1/2 tsp salt

2 tsp emes (brand name?) gelatin

2/3 cups water

16 oz can pumpkin

unbaked pie crust

Blend first seven ingredients until very smooth. Add pumpkin and stir
until well mixed. Bring 2/3 cups of water to a boil and add emes. Stir
until dissolved. Add to pumpkin mixture and stir well. Pour into pie
crust and bake at 350 f for 50 min. Shield pie crust edges with foil.
Let cool. Top with cashew cream if desired.

Cashew Cream

3/4 cup raw clean cashews

1/2 tsp vanilla

8 dates

pinch salt

1 cup water

Blend all ingredients until very smooth.

Rice Dream Pumpkin Pie

Here is a really good one from Imagine Foods web site using Rice Dream:

Lori's Easy Pumpkin Pie

1 cup Original or Vanilla Rice Dream

2 large eggs, lightly beaten

2 cups unsweetened canned pumpkin (1-16 oz. can)

1/2 cup maple syrup

1 tsp. cinnamon

1/4 tsp. ginger powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. sea salt

1 unbaked 9" pie crust

Pre-heat oven to 425. Mix all ingredients and pour into unbaked pie
shell. Bake for 15 minutes, reduce heat to 350 and bake for 40 - 50
minutes, or until inserted knife comes out clean. Remove from oven and
set on a wire rack to cool.